Ingredients
- 3lb Villari 100% Organic Pork Boneless Butt Roast
- 1/2 cup Orange Juice
- 1 cup Chicken Broth
- 1 large Onion, minced
- 1 Jalapeno, minced
- 4 tsp minced Garlic
- 2 tsp Cumin
- 1 tsp Dried Oregano
- 2 Bay Leaves
- 2 tsp Salt
- 1 tsp Pepper
- 2 Limes
- Tortilla Chips
- 2 cups Cheddar Cheese
- 1 cup Guacamole
- Cilantro, to taste
- Hot Sauce, to taste
Directions
- Spray your crockpot with non-stick cooking spray, then add the pork roast, orange juice, chicken stock, onion, jalapeño garlic, cumin, oregano, salt, pepper and bay leaves.
- Cook on high for 5 hours or on low for 7-8 hours, until you can easily shred the roast with two forks.
- Preheat oven to a low broil.
- Remove roast from slow cooker and shred, then place on a baking sheet. Do not dispose of the juice from the pork in the slow cooker.
- Broil on low for 2 minutes and turn with tongs. Repeat 4 times, or until the edges of the pork are a crispy. Add drippings from the slow cooker to keep the meat moistened.
- Once you have broiled the carnitas, remove and top with fresh lime juice.
- Nacho Assembly
- Preheat oven to 400 degrees F.
- Spread half of the chips in a single layer on a large baking sheet. Add half of the cheese and shredded pork, then repeat with the rest of the chips, cheese and shredded pork.
- Bake until the cheese is melted and bubbly.
- Remove from the oven and top with guacamole, hot sauce, cilantro and any other desired toppings.
